Cut zucchini into ½” thick half-moons (no peeling!).
Toss with soy sauce and let sit for 5 minutes.
Heat oil in a nonstick skillet over medium-high.
Add zucchini in a single layer and sprinkle nutritional yeast evenly over top.
Don’t touch for 4 minutes to let it crust.
When golden brown underneath, flip pieces.
Cook for 3 more minutes until caramelized edges form.
Hit with smoked paprika if using.